This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Of Artichokes, dried, or preserved. Follow the same method as is done for dried or preserved Kidney-beans, see Page 499, only observe, that they must be boiled sufficiently to take out the Hearts, or Hay. - Those that you preserve in Brine must be trimmed of the Leaves, as is commonly done when served fresh; and in those to dry, the Leaves must be stripped off; scald them in hot Water when you propose to use them, as is directed for Beans.
Trim the points of the Leaves with a pair of scissars, or a sharp Knife, and boil them in Water, Salt, and a bit of Butter; drain and take the Choaks out, and serve a white Sauce in them, made of Butter, a little Flour, Pepper, Salt, and a few drops of Verjuice, Vinegar, or Lemon-juice.
Scald them first in boiling Water a few minutes; then boil them in Broth, with a faggot of sweet Herbs, a few slices of Lard under them, and two or three Cloves; drain, and take the Choaks out as the first; pour a Cullis therein, mixed with Butter, Pepper, Salt, and a Lemon Squeeze.
Take young Artichokes, and cut them into quarters, or less pieces, according to the bigness; trim the Bottoms, both inside and outside, leaving only three or four of the tenderest Leaves; put them into fresh Water some time, after they are picked; drain them, and marinate about half an hour in Batter, made of Yolks of Eggs, Flour, and Salt; fry crisp in a very hot Friture, and serve fried Parsley for garnishing.-Another method is to braze them, after being trimmed according to this method, and dipped in good thick Wine Batter to fry.
Braze the Bottoms of Artichokes very tender, in a well-seasoned Braze; lay them on the Table-dish, pour a good clear Jelly over, sufficient to cover them, and let it cool; this first is called a la Glace, ou au Mi-roir: Otherwise let it cool first, and cut it into little rocky pieces, to put upon and round the Artichoke-bottoms; this last is called en Crysteaux, from its transparent Clearness.
Barigoult Artichokes, (from the inventor's name.) Trim the Artichokes properly, boil them in plain Water till you can take the Choaks out, and drain them very well; have a Sauce prepared, with two Yolks of Eggs beat up with a spoonful of Oil, chopped Parsley, Shallots, Basil, Mushrooms, Chibol, Pepper and Salt; put the Artichokes into a Stew-pan, with a few thin slices of Lard under them, and a little Broth; and pour this Sauce to them, and braze on a slow Fire, both under and upon the Pan Cover: When done, pour a little Sauce into the Dish, made of Cullis, Butter, and a Lemon Squeeze, and pour also some of it upon the Artichokes.
A la Crème, white Liaison Sauce: Make a Sauce with bits of Fillet of Veal and Ham, Parsley, Shallots, two Cloves, a little Butter, and a few whole Mushrooms; soak it some time, then add a little Broth, simmer it about an hour, and sift in a Sieve; make a Liaison of two or three Yolks of Eggs and Cream, and add a Lemon Squeeze when ready, with Pepper and Salt; pour this upon the Artichoke-bottoms, being trimmed and brazed very tender.